Roast and Extraction: The Espresso Method
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Key ideas in Roast and Extraction: The Espresso Method
- Terroir refers to the unique flavor profile imparted by a bean's specific soil and climate
- Dark roasts involve carbonization which introduces bittersweet, smoky notes
- Light roasts preserve organic acids that create fruity and floral notes
- Oils migrate to the bean surface as the cellular structure breaks down in dark roasts
- Before the crack, the process is endothermic as the bean primarily absorbs heat
- First Crack is an exothermic reaction where built-up pressure escapes the bean
- Darker roasts are more porous, allowing water to extract solubles much faster
- Increased porosity means the bean's physical structure has expanded and weakened
- Medium roasts balance the remaining acidity with developed sugars
- First Crack is an exothermic reaction
- The 'sweet spot' occurs when caramelization masks sharp acids without adding char
- Darker roasts are more porous
- Recognizing the goal of a medium roast profile
- Maillard reaction occurs when sugars and amino acids interact under heat
- Identifying the roast profile that highlights a bean's unique geographic origin
- This reaction transforms raw, grassy seeds into aromatic, savory beans
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A real question from this course. Take your best guess.
When a coffee pro talks about 'terroir,' what are they actually describing?
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Where Roast and Extraction: The Espresso Method takes you
Move beyond the basics of brewing to understand how roast chemistry and precision extraction physics create the perfect shot of espresso.
- 1
The Chemistry of the Roast
- The Spectrum of Roast Profiles
- Inside the Roasting Drum
- 2
The Physics of Espresso
- Precision Puck Preparation
- Navigating Extraction Variables
- Diagnosing and Fixing the Shot
- 3
Texture and Evaluation
- Milk Science and Microfoam
- Sensory Analysis and Palate
3 sections · 7 units · 21 levels. Built to play, not to enroll.
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